Chai-Spiced Ricotta Cake {With Nutmeg-Scented Glaze} & Happy Thanksgiving!

I love ricotta cheese.  So much, in fact, that I could (and do) eat it with a spoon.  Sounds weird, but it really isn’t so different from cottage cheese.  (Which I know, a lot of you out there probably don’t like…if you can get past the way it looks, it really is delicious, lol!)

Along with cottage cheese, ricotta is something I always toss into my cart when I’m grocery shopping; I don’t even bother taking inventory at home first.  Because of this, even though I eat it frequently, I sometimes end up with so much that I have to think of a way to use it other than my pre-workout snack. 

Cake works for me.  ;)

This cake is moist and dense from the ricotta, but it isn’t overly heavy (especially since there isn’t a thick, heavy frosting on top).  When I was dreaming up this cake, I took a few cues from gingerbread.  A lot of the spices in Indian-spiced tea (or masala chai) overlap with the classic spices of gingerbread (like cinnamon, ginger, and cloves), but masala chai also has black tea, nutmeg, and cardamom…I used them all in this cake (I’m greedy like that ;) ).  The last spice I used – black pepper – is a traditional ingredient in gingerbread and also a common flavor in masala chai.  I know it sounds strange, but I really think this is the secret ingredient that makes the cake…and don’t worry, you won’t be able to pull out the flavor of black pepper! 

I know it’s last minute at this point, but this cake really would be lovely on a Thanksgiving dessert table.  (It’s festive and delicious with very minimal effort!)  But if you already have all your desserts picked out, this would also be wonderful for any holiday party.

I’m wishing everyone a very Happy Thanksgiving!  I’ll be back on Friday with a delicious use for your leftover turkey.  ;)

Chai-Spiced Ricotta Cake {With Nutmeg-Scented Glaze} (Adopted from my recipe for Classic Yellow Cake)

Yields 1 bundt cake

Dry Ingredients:

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon powdered black tea

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4-1/2 teaspoon black pepper (I used 1/2 teaspoon and I thought it was perfect)

1/4 teaspoon fresh grated nutmeg

8 pods green cardamom, crushed in a mortar and pestle and strained through a mesh sieve to remove large pieces

Wet Ingredients:

1 1/2 cups sugar

1 tablespoon molasses

1/2 cup canola oil

3 large eggs

1 cup part-skim ricotta cheese

1 teaspoon vanilla

Preheat oven to 350F; butter and flour a standard-size bundt pan.

Whisk together all dry ingredients in a medium bowl.  With a handheld electric mixer, beat together the sugar, molasses, and oil, then cream in eggs until light and fluffy; beat in the ricotta and vanilla.  Gradually stir the dry ingredients into wet until just combined, making sure not to over-mix. 

Bake until golden and a toothpick inserted into the cake comes out clean or with just a couple crumbs, about 30 to 40 minutes.  Cool 20 minutes in the pan, then invert onto a wire rack to finish cooling.  Once cool, drizzle Nutmeg-Scented Glaze on top; let glaze harden before cutting.

Nutmeg-Scented Glaze:

1/2 cup powdered sugar

1 tablespoon unsalted butter, melted and cooled slightly

1/4 teaspoon fresh grated nutmeg

Wisk together all ingredients; drizzle on top of cooled cake.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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